In this recipe, we’re utilizing lemongrass, an historic Southeast Asian herb, NULL special ways. First, we’re smashing one among the stalks, and simmering it within the coconut milk broth to infuse the dish with flavor. We’re also thinly reducing one other stalk and in brief sautéing it with special aromatics (garlic, ginger and scallion). This step brings a nice crunch to the wealthy curry, including texture and brightness to every bite.
Thai Shrimp Soup
TIPS FROM OUR CUSTOMERS
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Thai Shrimp Soup with Coconut, Lemongrass & Red Curry
8 oz Shrimp
½ cup Jasmine Rice
1 13.5-Ounce Can Unsweetened Coconut Milk
2 cloves Garlic
2 stalks Lemongrass
1 1-Inch Piece Ginger
1 Red Bell Pepper
1 bunch Cilantro
2 Tbsps Red Curry Paste
2 tsps Coconut Palm Sugar
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TIPS & TECHNIQUES
Red Curry Paste
Red curry paste is most usually utilized in Thai cuisine, and standard recipes abound. In this paste, you could style lemongrass (a tallgrass named for its fragrant, lemony oils), ginger or galangal (called Thai ginger) and floor red chile peppers. It's spicy, so if you are touchy to spicy foods, you might desire to make use of it in moderation. Red curry paste could be used because the bottom of a delicious, soupy curry, or grew to become right into a marinade for meat, fish or vegetables. There's one factor that by no means varies, though: red curry paste's hot, complex, tangy flavor.
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Coconut Palm Sugar
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LAUNCH TABLET VIEW
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the recent produce. Peel and mince the garlic and ginger. Roughly chop the cilantro. Cut off and discard the ends of equally lemongrass stalks; peel away the fibrous outer layers till you attain the white, pliable cores. Mince one among the cores. Cut the closing center in half lengthwise; utilizing the again of your knife, destroy equally aspects of every one half. Using a vegetable peeler, take away the inexperienced rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest. Quarter the lime. Cut the bell pepper into bite-sized items on an angle. Thinly slice the scallion, separating the white bottoms and inexperienced tops.
Cook the rice:
2 Cook the rice:
In a small pot, warmth the rice, 1 cup of water and a beneficiant pinch of salt to boiling on high. Once boiling, disguise and scale back the warmth to low. Cook 12 to 14 minutes, or till the water is absorbed and the rice is tender. Remove from warmth and set aside.
Cook the aromatics:
3 Cook the aromatics:
In a medium pot, warmth 2 teaspoons of oil on medium-high till hot. Add the garlic, ginger, minced lemongrass and white elements of the scallion. Cook, stirring frequently, 1 to 2 minutes, or till fragrant. Add the bell pepper; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or till softened.
Toast the curry:
4 Toast the curry:
To the pot of aromatics, upload as a lot of the red curry paste as you’d like, depending on how spicy you’d just like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or till fragrant.
Add the liquids:
5 Add the liquids:
Add the coconut milk, coconut palm sugar, lime zest, smashed lemongrass and 1 cup of water to the pot of aromatics and curry; season with salt and pepper. Reduce the warmth to medium-low and cook, stirring occasionally, 3 to four minutes, or till appropriately combined. (Be cautious to no longer boil the soup, because the coconut milk might separate.)
Cook the shrimp:
6 Cook the shrimp:
Season the shrimp with salt and upload them to the soup. Cook, stirring occasionally, 8 to 10 minutes, or till the shrimp are opaque and cooked through; season with salt and pepper to taste. Turn off the warmth and stir in half the cilantro and the juice of 2 lime wedges. Discard the smashed lemongrass stalk. Divide the soup and rice among 2 bowls. Garnish with the inexperienced elements of the scallions and the closing cilantro and lime wedges. Enjoy!source